You may have to play with the dough a little bit, adding more milk or cake mix to get it just right. The mixture should be like stiff cookie dough. I chose Ghirardelli White Melting Wafers to dip the dough ball in, but white chocolate chips would be OK to use, too. I would add 1 1/2 T. shortening or coconut oil to the white chocolate chips. It will take a little guessing as to the correct amount of dipping mixture to make. I used 1 1/2 c. of the Melting Wafers. Out of curiosity, I measured my package of cake mix, and it contained about 3 cups, enough for 3 batches of truffles.
Averie says these will keep a very long time in the refrigerator or freezer. I doubt that that would be the case at our house.
Thanks, Averie for a great recipe idea.
Butter Pecan Cake Mix Truffles
adapted from Averie Cooks
1/3 c. pecans, preferably toasted
1 c. dry Butter Pecan Cake Mix
1/4 c. plus 1 T. sweetened condensed milk
1/2 t. vanilla extract
1 T. agave nectar (optional) use another T. of milk if you don’t have this
1 1/2 c. white melting wafers or white chocolate chips
1 1/2 T. shortening or coconut oil if using the chips
Place pecans in a blender or food processor and process until finely ground. Transfer to a small bowl. Add cake mix, sweetened condensed milk, vanilla and agave. Mix until very well blended. Add more cake mix or milk, if necessary, to get the mixture to a moldable dough. Refrigerate or freeze the dough at least 15 minutes. Remove dough from refrigerator and shape into 1-inch balls. You will have about 20 or so. Refrigerate or freeze balls at least 15 minutes. When ready, melt wafers or chips according to package directions. Remove dough balls from refrigerator and dip into the white chocolate coating. Place on parchment or waxed paper to firm up.. Makes about 20. Store tightly covered in the refrigerator or freezer.
Linking to Weekend Potluck